Herbed Vegetable Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Chopped Onion,
2 centiliter: Minced Garlic,
3 cup: Water,
1 cup: Peeled, Seeded & Chopped
Tomatoes,
4 medium: Carrots, Sliced Into 1/2
Inch Pieces,
4 small: Round Red Potatoes,
Peeled & Sliced Into,
1/2: in. Pieces,
2 tbsp: Chicken Bouillon Granules,
1 cup: Nonfat Buttermilk,
2 tbsp: Lemon Juice,
2 tsp: Minced Fresh Marjoram,
1 tsp: Minced Fresh Thyme,
1/8 tsp: White Pepper,
Fresh Thyme Sprigs, Opt
Directions:
Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat
Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add
Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules.
Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots
Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of
Vegetables & Cooking Liquid. Process Until Smooth. Place in Large
Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk,
Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir
Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With
Fresh Thyme If Desired. Serve Chilled.
(Fat 1.4, Chol. 0.)
Source from luhu.jp
Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add
Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules.
Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots
Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of
Vegetables & Cooking Liquid. Process Until Smooth. Place in Large
Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk,
Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir
Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With
Fresh Thyme If Desired. Serve Chilled.
(Fat 1.4, Chol. 0.)
Source from luhu.jp
Tags
Soups/stews